Chicken and rice is most probably the most comforting combination I have found while living in Turkey. So whenever I am stuck in a rut, I remember this meal and it never lets me down. To add a bit of Mediterranean Sea flavor, I added a bit of smoked parika powder and served with onion and sumac relish. Everyone's happy!

You can cook the wings over a grill or in the oven. Enjoy!

Chicken wings and Turkish rice

serves 4

What you need:

16-20 chicken wings

1 tbsp smoked paprika powder

1/2 tsp ground cumin

1 tsp black pepper

1 tbsp dried thyme

salt to taste

2 cloves of garlic

2 tbsp apple vinegar

1 tbsp lemon juice

3 tbsp olive oil

Rice:

1 tbsp olive oil

1 tbsp butter

3 tbp vermicelli

1 cup rice

2 cups water

a pinch of salt

What you have to do:

Cut chicken wings in half to seperate drumsticks from the wing part. Put them into a bowl.

In another bowl mix the marinate. Add all the spices, grated garlic, apple vinegar, lemon juice and olive oil, season with salt. Mit it well and pour over the chicken. Stir and leave to marinate for at least 30 minutes.

Preheat the oven up to 180C. Put chicken wings on skewers. Place them on a baking tray and cook in the oven (grill mode) for 15 minutes, then turn the wings upside down and cook for 10 more minutes until cooked through.

Make rice. In a pot heat the oil and melt butter. Add vermicelli and cook them for 3 minutes until they get light brown, then add washed rice. Stir and cook for 2 more minutes. Then pour in water and a pinch of salt. Cover the pot and cook for 10 minutes, then leave it to rest for 5-8 more minutes.